Re: Surströmming

The airline may not allow it to be transported. The cans build up pressure and the amount is not known. Also you can imagine the complaints if one of the tins burst in the hold. On the other hand, think of the fun if customs decided to open it. Whatever you do, don’t try to take any into Australia. They would probably jail you and throw away the key.

Re: Surströmming

So the best way to do this is probably to find a restaurant or some other place that will serve you surströmming, but should anyone get a can, do not open it indoors and preferably keep the can submerged in water when you open it. Fermentation continues in the can, which builds some pressure, and upon opening it might greet you like the enthusiastic sprout of a whale breathing out.

Of course, not being hit by the full force of the smell takes away some of the memorable, exotic part of it, but that way, you'll experience it as reasonably normal food rather than a potentially vomiting-inducing aroma.

Re: Surströmming

> Op 9 aug. 2019 om 15:17 heeft Johan Jönsson <[hidden email]> het volgende geschreven:
>
> So the best way to do this is probably to find a restaurant or some other place that will serve you surströmming

I’d imagine this will dramatically change the budget for the activity — I imagined it would be a volunteer organized activity, like some beer tastings have been done in the past, and will be done again in Stockholm.

Traditional “special” foods are generally sold at ludicrous prices, and Sweden isn’t known to be cheap already as far as I’ve heard.

Can you make an estimate of how much the experience might set us back?

> Op 9 aug. 2019 om 15:17 heeft Johan Jönsson <[hidden email]> het volgende geschreven:
>
> So the best way to do this is probably to find a restaurant or some other place that will serve you surströmming

I’d imagine this will dramatically change the budget for the activity — I imagined it would be a volunteer organized activity, like some beer tastings have been done in the past, and will be done again in Stockholm.

Traditional “special” foods are generally sold at ludicrous prices, and Sweden isn’t known to be cheap already as far as I’ve heard.

Can you make an estimate of how much the experience might set us back?